7 Dinner Ideas

Carolina Shredded Chicken, Oven Roasted Potatoes, and Cole Slaw for Dinner.

What’s for dinner? If you are struggling to know what to make now that all your old standbys like spaghetti, tuna noodle casserole, chicken nuggets, and pizza have been nixed, then this post is for you! Ditching grains, sugars, and industrial oils in favor of real food the way God made it is tough at first because they are in everything you’ve been used to buying at the store. But you are going to feel SO much better when you make the switch to real food, that you’ll be happy to spend a little extra time in the kitchen.

There are lots of ways to make the transition easier. First, think of your favorite recipes and how you can modify them to make them fit for fuel. Love dinner sandwiches like hamburgers, sloppy joes, and pulled pork? We do, too! Just serve them without the bun. Your kids will get used to it and will start to think it is weird when they are offered bread for their perfectly good meat. Love breaded chicken and fish sticks? Start serving it without the breading and add an extra dollop of fat and seasoning and you won’t miss that breading that makes you tired and cranky.

It’s true that eating according to the Divine Design takes more kitchen work. Make it easier for yourself by planning a week’s worth of menus and planning at least 2 days when you’ll eat leftovers from the night before so you two nights off from cooking per week. Also make one night a slow cooker meal. These meals take 15 minutes to prepare in the morning, and you’ve got a delicious dinner waiting for you when you get home.

I promised an entire week’s worth of dinner ideas, so here goes!

Sunday
Taco Salad

Monday
Tilapia, steamed and buttered carrots and broccoli, and rice

Tuesday
Roasted Chicken with Balsamic Vinegar, Roasted Vegetables

Wednesday
Tomato Basil Chicken , garden salad

Thursday
Carolina Shredded Chicken (slow cooker), buttered green beans, and strawberries with cream

Friday
Maple Mustard Glazed Salmon, steamed and buttered cauliflower, buttered peas

Saturday
Hamburgers, baked sweet potato fries, baked asparagus drizzled with olive oil, balsamic vinegar and parmesan cheese

Now that I’ve offered up a different dinner menu for each night of the week, let me share with you what a typical weeklong menu for me will look like. I am, after all, a mother with two young kids and two part-time jobs. I’m constantly busy, and evenings aren’t always available for cooking. For me, a typical weeklong menu provides 4 nights of kitchen work and 3 nights off.

On Sunday, we grab whatever we find in the fridge. We have two nights of leftovers, as well as one night of using the slow cooker, which allows me to walk in the door at 5:30 and have dinner ready to go. When I do cook, I try to cook only a main dish and a vegetable and make the rest of the meal leftovers, fresh fruit or veggies that don’t require cooking, or a veggie I can just heat up from a can or a freezer bag. I don’t do everything perfectly and could certainly make improvements, but I am trying hard! Here’s a pretty typical week:

Sunday – scrounge around (We’re busy with church and family activities, so we just scrounge around in the kitchen for whatever light meal we can find. It’s easy since there are always leftovers on hand)

Monday – Taco Salad (make 2 pounds of meat so it lasts 2 days), you can add rice to make it Taco Rice if you eat starch

Tuesday – Leftovers from Monday

Wednesday – Tilapia poached in white cooking wine with lemon and garlic, steamed and buttered baby carrots and broccoli, and rice

Thursday – Carolina Shredded Chicken (in the slow cooker), buttered green beans, and strawberries with cream

Friday – Leftovers from Thursday

Saturday – Hamburgers (no bun, of course!), baked sweet potato fries, and salad (lettuce, tomato, cucumber, carrots, red onion, mushrooms)

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